“This is one of my signature dishes,” Arneson says. “I cook it often and my kids love it. You can also substitute zucchini or eggplant — in fact, any kind of vegetable you like.” The recipe is from Bal’s Quick and Healthy Indian.

1 tablespoon (15 mL) grapeseed oil

1 teaspoon (5 mL) finely chopped garlic

1 teaspoon (5 mL) mustard seeds

1 tablespoon (15 mL) garam masala

Salt and pepper to taste

2 tomatoes, chopped

1 pound (500 g) green beans, trimmed

½ pound (250 g) paneer, cubed and pan-fried

Heat the oil in a skillet over medium-high heat. When the oil is hot, add the garlic and mustard seeds and cook for 15 seconds. Add the garam masala, salt and pepper and cook for 5 seconds.

Add the tomatoes and green beans and cook, stirring frequently, until the beans are tender, about 7 to 10 minutes. Add the paneer and cook for another 2 minutes before serving.

Almost Done!

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